Iced Cupcakes (Makes 12)

Preheat the oven to 180C/350F/Gas Mark 4

Fill a 12-cup muffin tray with muffin papers

In a large mixing bowl cream the butter and sugar until they are light and fluffy. Add in the eggs.

lightly sieve the flour into the buttery mixture.

Continue to cream the mixture together lightly until a smooth dropping consistency has been achieved.

Divide the mixture between the muffin cases and pop the tray into the oven for approximately twenty-five minutes or until golden brown.

Allow to cool whilst making the butter-icing topping.

Place the softened butter and icing sugar into a large mixing bowl with the vanilla extract and cream until light and fluffy. Add the boiling water to get an extra smooth and light consistency.

Meanwhile knead a little food colouring into the roll-out icing to colour it. Sometimes I divide it in pieces and dye the icing a variety of colours. Roll out the icing and cut out a series of small hearts from the icing. Leave on a tray lined with parchment and allow to firm up.

Using a piping bag, pipe a large swirl of butter icing onto each cupcake and then top with a coloured heart.

Store in an airtight container until required.